Vegan From Bon Appétit, August 2004 Makes 8 servings.
The easy tomato chutney is adapted from Madhur Jaffrey's cookbook From Curries to Kebabs. Make the chutney and combine it with the green beans about four hours before serving, which allows plenty of time for the beans to soak up the flavors.
2 1/4 pounds green beans, trimmed 4 medium tomatoes, quartered 11/2 tablespoons dark brown sugar 1 large garlic clove, chopped 1 tablespoon chopped peeled fresh ginger 1 teaspoon ground cumin 1/2 teaspoon chopped seeded serrano chile
Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can be made 1 day ahead. Wrap in paper towels and store in resealable plastic bags; refrigerate.) Chop tomatoes in processor using on/off turns. Add brown sugar, garlic, ginger, cumin, and chile. Process until almost smooth. Pour tomato mixture over beans; toss to coat. Cover and refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Arrange beans on large platter and serve.
